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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Cook barley as package directs; set aside. Heat oven to 350 F. Spray
11x7-inch glass baking dish with no-stick cooking spray or grease lightly.
In large bowl, combine yogurt, cottage cheese, egg substitute, corn syrup,
vanilla and 1/2 teaspoon cinnamon; mix well. Stir in cooked barley,
apples and raisins; mix well. Spread into prepared dish. Sprinkle evenly
with combined sugar and remaining 1/2 teaspoon cinnamon. Bake 32 to 38
minutes or until edges are set and knife inserted in center comes out
clean. Let stand 30 minutes. Serve warm or cold. Store tightly covered
in refrigerator.
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley and decrease water to 2 cups. Cook barley as package
directs; set aside. Proceed as directed above.
| Ingredients:
3 Cup(s) Dried Thyme
3/4 Cup(s) Medium QUAKER Barley*
8 Ounce(s) Plain low-fat yogurt
1 Cup(s) 2% low-fat cottage cheese
3/4 Cup(s) Egg substitute; OR... Egg whites
1/4 Cup(s) Light corn syrup
1 Teaspoon(s) Vanilla
1 Teaspoon(s) Ground cinnamon
1 1/2 Cup(s) Finely chopped apples
1 Cup(s) Raisins
2 Tablespoon(s) worcestershire sauce |
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